Delia Smith Mince Pies Recipe

Name: Mary Berry's Treacle Tart
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: British
Ingredients: 250g plain flour; 130g unsalted butter, chilled and diced; Approximately 3 tbsp icy water; 1 beaten egg, for glazing; 400g golden syrup; 150g fine, fresh white breadcrumbs; Zest and juice of 2 large unwaxed lemons

Delia Smith's Mince Pies are a quintessential British treat, especially cherished during the Christmas season. This recipe is not only a testament to tradition but also to the simple joy of baking during the festive period. Delia Smith, a revered name in British cooking, has made this recipe accessible to bakers of all levels, ensuring that the warmth and joy of homemade mince pies can be shared by everyone.

Brief Description of the Delia Smith Mince Pies Recipe

Delia Smith's Mince Pies embody the essence of Christmas baking. This recipe uses homemade or store-bought mincemeat and a buttery shortcrust pastry, balancing the richness of the filling with the lightness of the pastry. The pies are small, typically made in patty tins, and are topped with a pastry lid, brushed with milk for a golden finish, and often sprinkled with icing sugar.

Cultural or Historical Context

Mince pies have a long history in British cuisine, dating back to the 13th century. Initially, they were filled with meat, such as lamb, rather than the sweet mincemeat used today. Over time, the recipe evolved, and by the Victorian era, the mince pie had transitioned to the sweet version we know and love. Delia Smith's version of this classic recipe pays homage to its rich heritage, offering a taste of tradition in every bite.

Ingredients List for the Delia Smith Mince Pies Recipe

Mincemeat: 1¼ lb (560 g)
Plain flour: 350g for the pastry
Lard: 75g
Butter: 75g
A pinch of salt
Milk and icing sugar for the topping

Preparation Instructions

Begin by making the pastry: sift flour and salt, then rub in lard and butter.
Add cold water to form a dough, rest in the fridge, then roll out and cut into rounds for the base and lids of the pies.
Fill the pastry bases with mincemeat, cover with lids, seal the edges, and brush with milk.
Bake in a pre-heated oven at gas mark 6 (400°F, 200°C) until golden brown.

Storage and Reheating

Cool the pies completely before storing in an airtight container. They can be enjoyed cold or reheated in a warm oven to refresh the pastry.

Nutritional Information

Mince pies are rich in carbohydrates and fats, particularly if made with traditional ingredients like lard and butter. For detailed nutritional values, consider the ingredients used, particularly the type of mincemeat.

Frequently Asked Questions

Can I use store-bought mincemeat? Yes, both homemade and store-bought mincemeat are suitable for this recipe.
How do I ensure my pastry is flaky and not tough? Do not overwork the dough and ensure it is chilled before rolling out.
Can I freeze mince pies? Yes, baked mince pies freeze well. Thaw at room temperature and reheat gently.

Delia Smith's Mince Pies are more than just a recipe; they are a festive tradition that brings warmth and joy to the holiday season. Whether you're a seasoned baker or trying your hand at pastry for the first time, this recipe promises delightful results that capture the essence of Christmas.

Original recipe by Delia Smith, found on Delia Online.